Are you needing some inspiration for your parties? Then this Pesto and Sun-Dried Tomato Cheese Terrine may just be your answer. It is one of the appetizers featured on the Make Ahead Appetizers segment I did on THV11 This Morning recently. Not only does it make a pretty presentation, it takes really good as well. Try making it for your next party or event; you’ll be a big hit. It looks impressive, but it’s really simple to make. Plus, you can make it days ahead of time. That’s a good thing.
This time of the year, fresh basil can be hard to find. Or, when you do find it, it can be expensive if all you can find are those little prepackaged units. Try using one of the tubes of minced basil that can be found in your produce section of your market. Alternatively, you can use homemade or prepared pesto. I suggest that you actually drain off as much of the oil as you can from the pesto, however, as the oil will bleed into the terrine and mar the edges.
I like to serve this with homemade crostini or garlic toasts. The recipe for those follows the terrine recipe.
Don’t forget about this yummy appetizer next summer when your garden is overflowing with basil. I think it would make a perfect addition to your summer celebration table. What do you think?
- 1 cup fresh basil leaves or 1 tube basil spread
- 1 cup fresh spinach
- 1/2 cup finely grated Pecorino Romano
- 2 garlic cloves, finely minced
- 2 Tablespoons olive oil
- 16 ounces cream cheese, softened
- 8 ounces plain or herbed goat cheese, softened
- 1/2 - 3/4 cup toasted, chopped walnuts
- 3/4 cup oil-packed sun-dried tomatoes rinsed and dried, chopped fine
- basil or parsley for garnish
- Line a 1-quart domed bowl with plastic wrap making sure to leave a 4-5 inch overhang.
- Combine basil, spinach, Pecorino, garlic and olive oil in a food processor and pulse until smooth.
- In another bowl, combine the softened cream and goat cheeses.
- Spread 1/3 of the cream cheese mixture into the domed bowl and smooth.
- Spread half of the walnuts on the top of the first layer making sure to have an edge that will show.
- Next, add a layer of the sun-dried tomatoes, leaving an edge that will show on top of the walnuts.
- Add a second layer of cream cheese and smooth; repeat the walnut and tomato layers..
- For the final layer, spread the remaining cream cheese mixture on top.
- Cover the top with the plastic wrap overhang and refrigerate for at least one day.
- Before serving, unwrap the plastic from the top and invert the mold over a serving plate; remove the remaining plastic wrap.
- Garnish around the base and on the top of the terrine, if desired. Let sit at room temperature for about one hour before serving.
- Serve with crostini or garlic bread toasts.
- 1 multigrain baguette, sliced into 1/2 inch pieces
- l jar prepared garlic spread
- Unsalted butter or garlic infused olive oil
- Salt and pepper
- Bake in a 300 degree oven for about 30 minutes until they Spread the pieces with garlic spread and butter (or garlic olive oil) and place on a parchment lined baking sheet. You can also rub the pieces with a cut piece of garlic if you do not have garlic spread.
- Season with salt and pepper, if desired.are crisp.
